Alfred j



TINTTE iddTES rarnrrr @FETQE.

ALFRED J. M. LAscHn, or MILWAUKEE, Wisconsin,

rxcntme comounn.

No Drawing.

To all whom it mag concern: Be it known that I, ALFRED J. M. LAsoHn,alcitizen of the United States, and resident of Milwaukee, in the countyof Milwaukee and State of Wisconsin, have invented new and usefulImprovements in Pickling Com pounds, of which the following is adescription.

My invention has relation to a new and useful pickling compoundor-solution.

The object of the invention-is to provide an improved compound for theefficient,expeditious and economical curing, souring, pickling andprotection of such food products as pickles (including dill pickles)cucumbers, sauer kraut, and the like.

The compound or solution consists of a mixture of brine of approximatelyforty to seventy degrees saltometer strength, and fermentation lacticacid in a sufiicient quantity to provide for the brine containing aboutone-fourth of one per cent. of absolute lactic acid. The fermentationlactic acid, as is well known, is made from a fermented liquid, as forinstance, distillery spent beer, and is prepared from mash after thealcohol has been distilled ofi' by concentrating it and by subsequentdistillation. It also contains, but not necessarily, secondary productsof fermentation lactic acid and carmalized products. The commercialfermentation lactic acid employed usually contains from about twenty-twoto twenty-five per cent. of lactic acid. This fermentation lactic acidis a commercial article obtainable.

on the market in various degrees of purity. After thetwo ingredients,viz., the brine and the fermentation lactic acid are mixed, ,thepickles, or other articles, are submerged therein, and are allowed toremain in this bath for a short length of time before remoral therefrom.When desirable, or when circumstances seem to require it, a pure cultureof lactic acid bacillusis added in Ziegler e5. this patent maybe citedfor its cents each, is aflrearrg the Specification of Letters Patent.

ratemea aa s, rare.

: Application filed Apri13, 1916. Serial No. 88,427.

sufli'cient quantity to result in the production of approximatelyone-half of one per cent. of lactic acid in the brine. The adding of ths ingredient has the effect, after a cer-' tain time, of creating avigorous lactic acid fermentation, during the time the pickles, etc.,are being cured and serves not only to create additional souring, butfurthermore protects the pickles or other articles against thedevelopment of any undesirable bacteria, and hence removes the danger ofspoiling the articles while the same are beingpickled. 'It is further tobe stated that it may, and frequently is, desirable to add a. furtherquantity of fermentation lactic acid, in order to impart additionalsouring to the articles. 'This additional fermentation lactic acid,however, is only utilized whenever the desired results are notobtainable through the medium of the ingredients heretofore mentioned.

What I claim is: i

l. A pickling compound, comprising brine and fermentation lactic acid.

\ 2. A pickling compound, comprising brine of approximately forty toseventy degrees saltometer, and fermentation lactic acid, the latter insufiicient quantity to provide for the brine containing about onefoudrth of one per cent. of absolute lactic ,ac1

3. A pickling compound, comprising brine, fermentation lactic acid, andpure culture lactic bacillus.

4,. A pickling compound comprising brine, fermentation lactic acid, andpure culture lactic bacillus,'the latter being added in sufficientquantity to resultin the production of approximately one-half of one percent. of lactic acid in the brine.

In testimony whereof, I affix my. signature.

ALFRED J. M. LASGHE.

commissioner of Patents,

Washington, 3. it.

